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Ingredients Jump to Instructions ↓

  1. ** marinade INGRIDIENTS**

  2. 1 tsp ground ginger

  3. 1 tsp curry powder

  4. 1 tsp bi-carb soda

  5. 1 tsp sugar

  6. 1 Tbsp soy sauce

  7. 1 Tbsp dry sherry

  8. **SAUCE INGRIDIENTS**

  9. 1 Tbsp cornflour

  10. 1 beef stockcube

  11. 1/2 tsp sugar , extra

  12. 1 tsp soy sauce , extra

  13. 2 tsp dry sherry , extra

  14. 1 1/2 cups water

  15. **

  16. 500g beef (i use rump steak ) fat removed and cut into reeeeaaaal thin strips

  17. 1 brown onion , cut in wedges

  18. 2 sticks celery , sliced thinly on the diagonal

  19. 1 large carrot , cut into matchsticks

  20. 1 red capsicum , (bell pepper ) sliced into strips

  21. 1 bunch bok choy , cut into 3 cm pieces

  22. 1 handful broccoli floretes

  23. anything else you want eg. baby corn , cauliflower , mushrooms , green capsicums etc etc

  24. 1 packet of your favourite asian noodles(i like hokkien)

Instructions Jump to Ingredients ↑

  1. Combine the marinade ingridients in a large bowl. Put the beef strips in the bowl, mix well to coat and let it sit while you cut up the veggies.

  2. Combine the cornflour and rest of the sauce ingridients (except water) in a small bowl. Gradually mix in the water. Set aside.

  3. Spray a wok or frypan with cooking spray and cook beef til its all browned. Remove from pan, Cook onions and celery for about 3 minutes, add carrots and capsicum, cook another 3 minutes or so..add beef and remaining veggies and sauce. Stirfry till the veggies are *just* tender. ...till the bok choy is wilted. (you want them still kinda crunchy)

  4. Mix in prepared noodles and serve.

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